Brownies With Chocolate Covered Raisins Recipes

BROWNIES WITH CHOCOLATE-COVERED RAISINS

Steps:

• Preheat oven to 350°F. Butter 8-inch square pan with 2-inch-high sides. Stir butter and both chocolates in medium saucepan over low heat until melted. Remove from heat; cool to lukewarm.
• Using electric mixer, beat sugar and eggs in medium bowl until very thick and pale, about 3 minutes. Stir in melted chocolate mixture and vanilla. Mix flour, baking powder and salt in another medium bowl. Stir into chocolate mixture. Mix in chocolate-covered raisins.
• Pour batter into prepared pan. Bake until tester inserted into center comes out with a few moist crumbs attached and top cracks in places, about 30 minutes. Transfer to rack and cool in pan. (Can be made 1 day ahead. Cover with foil and let stand at room temperature.)
• Cut brownies into squares.

CHOCOLATE BROWNIES WITH RAISINS

Steps:

• Preheat oven to 325 degrees F.
• Lightly spray a 13"x9" glass baking dish with non-stick cooking spray.
• In a medium bowl, blend water, oil & eggs, then add brownie mix, chocolate chips [& nuts, if desired]. Stir until moistened.
• Pour into prepared baking dish & spread evenly.
• Bake 50 minutes. Do not overbake. Brownies will appear underbaked but will cool to doneness.
• Cool completely before cutting with a plastic knife. Store in a tightly covered container.

BROWNIES WITH CHOCOLATE-COVERED RAISINS

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2 - inch rectangular pan. Combine the butter and both chocolates in a 2¾ quart Cuisinart® saucepan. Cook over low heat until completely melted. Remove from heat; cool to lukewarm. Using the Cuisinart® SmartPower Hand Mixer, beat sugar and eggs in medium bowl until very thick and pale using medium speed, about 3 minutes. Stir in melted chocolate mixture and vanilla. Mix flour, baking powder and salt in another medium bowl. Stir into chocolate mixture using low speed. Mix in chocolate-covered raisins. Pour batter into prepared pan. Bake in preheated 350F oven until tester inserted into center comes out with a few moist crumbs attached and top cracks in places, about 30 minutes. Transfer to rack and cool in pan. (Can be made 1 day ahead. Cover with foil and let stand at room temperature.) Cut into squares to serve.